Farro Sausage Apple Skillet Recipes

Steps:

• Cook farro per package instructions. I put 1 part farro to 2 parts broth or water into a rice cooker and let it work. Takes my rice cooker about 15-20 minutes to complete.
• In a large skillet over high heat, crumble sausage and stir until browned, about 5 minutes.
• Remove sausage and set aside, keep sausage drippings.
• If pan is too dry, add butter and melt. Add onion, garlic and apple; saute until tender, about 5-6 minutes.
• Add farro and sausage back to skillet; season to taste with salt, pepper and chili flakes; stir until warmed through, about 1 or 2 minutes more.
• Serve warm with a green salad.

Steps:

• Heat oil in a large, deep skillet over medium-high heat. Add sausage slices and cook until browned, about 5 minutes. Remove sausage and set aside.
• Add sweet potatoes and half the water to the skillet; boil for 5 minutes. Stir in the sausage, apples, remaining water, sugar, and cinnamon. Season with salt and pepper; reduce heat to medium. Cover and cook, stirring occasionally, until potatoes are soft, 10 to 15 minutes. Serve hot.

Steps:

• Bring chicken broth to a boil; add farro. Cook until farro is tender, about 10 minutes. Drain.
• Heat a large skillet over medium-high heat. Cook and stir sausage until browned and crumbly, 5 to 7 minutes. Transfer sausage to a bowl using a slotted spoon, reserving remaining grease in the skillet.
• Melt butter into the reserved grease over medium heat; cook and stir apples, onion, and garlic until apples are tender, 5 to 6 minutes. Add sausage and farro. Season with red pepper flakes, salt, and black pepper. Continue to cook and stir until warmed through, 1 to 2 minutes more.

Steps:

• Heat olive oil in a large skillet over medium-high heat. Add sausage, onion, and squash. Cook, stirring occasionally, until onion and squash are softened slightly and sausages have browned on once side, about 5 minutes. Turn sausages and add frozen mushrooms; cook, stirring occasionally, until mushrooms have thawed, about 3 minutes.
• Stir in vegetable broth and farro; bring to a boil. Reduce heat and simmer until farro is tender and sausage is cooked through, 10 to 15 minutes, adding hot water to the pan as needed to prevent the mixture from becoming too dry.
• Lower heat and stir in Pecorino Romano cheese. Season with salt and pepper and serve immediately.